Fioretto® with Vietnamese Dressing

• 600g Fioretto^® Cauli Blossom
• 2 tbs fried eschallots
• 1/4 cup vietnamese mint

vietnamese dressing

• 4 garlic cloves, chopped
• 4 long red chillies, seeds removed, roughly chopped
• 1 long green chilli, roughly chopped
• 2 small (birdeyes) red chilli, seeds removed, roughly chopped
• 2/3 cup white sugar,
• 3 large limes, juiced
• 1/2 cup fish sauce,
• 1/2 cup water,

1. For the Vietnamese dressing; combine garlic, red chilli, green chilli (including the seeds), birdseye chilli, sugar and 1/3 cup of lime juice in a blender or food processor. Blend or process until well combined. Pour into a saucepan, add fish sauce and water. Bring to boil, stirring until sugar dissolves. Boil gently, uncovered for 10 minutes until dressing reduces by half. Set aside to cool.
2. Steam or microwave the Fioretto® until stems are bright green in colour and tender. Drain well. Transfer to a serving platter.
3. While the Fioretto® is warm, pour over 1/3 cup (80ml) Vietnamese dressing and turn to coat. Scatter over eshallots and Vietnamese mint. Serve with remaining dressing.

  Tip: The dressing makes 1 1/2 cups. It will keep for 6 weeks in the fridge in a clean jar.